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Perfect for a
weeknight meal. It
was bland, so I
added salt, red
pepper flakes,
pepper, minced
jalapeno, which
helped the flavor.
So easy that the
teens made their own
once I made the
filling. Make sure
the pan is hot and
oiled, and brushing
or spraying oil on
the up side while
the down side cooks
helped get a nice
brown, crunchy sear.

Yes please! These were brilliantly easy to make and SO delicious! Be sure and not underfry the quesadilla as the crispness makes a great texture to an overall soft textured meal. The salsa cannot be skipped!

Extremely easy and tasty. I didn't
have black beans in my pantry so I used
Zatarian's Black Bean and Rice Mix and
used a pannini press manually so things
didn't get squished. Worked great and
fast. We had ready made salsa.

This recipe was very good, cheap, and easy to make. I mixed the beans, cilantro and onion and let them sit together in the fridge to give it a little more flavor. Used a George Forman, so I did not have to flip and risk the beans coming out! Great with salsa and some hot sauce!

Really enjoyed this recipe- easy to make and
delicious. I changed the flavor profile so much
(adding cipotle, adding green pepper, grating
my own mix of extra sharp cheddar and
monterey jack, sauteeing all the onion and
pepper in the mix and leaving out the salsa,
using whole wheat tortillas) so I took off one
fork for not convincing me in the description of
the recipe- but it was a fantastic starting point
to create something we all loved.

What a nice surprise! We love black beans at my house. The nutritional value combined with a night off from meat is always welcomed for the ease of preparation as well as the value. I'm always looking for new ways to prepare one of our favorite ingredients.
I came across this recipe when surfing for black beans and it was way too easy to be this delicious. Clipped some fresh cilantro from the garden, threw it all in a bowl and voila, we had a very hearty quesadilla that was a perfect Friday night dinner. We doubled the recipe and ate it again for lunch on Saturday. I felt the vegetable oil was unnecessary as I used a nonstick skillet. I also beefed up the onion which was delicious.

These are very easy and tasty, and
one can easily add other ingredients
according to taste, however, the
simple recipe is fine as it is. I am
making it again tonight as it's a
Friday during Lent, but these
quesadillas are also a healthy,
penny-stretching meal any day of the
week. I borrowed the idea of
smashing the beans (cooked with
onions), from the reviewer from
Cherry Hill, as I am not crazy about
the texture of beans and I wanted to
avoid beans from falling out of the
tortillas as others mentioned. That
did the trick.

This is quite tasty, and super easy! Making the salsa is effortless. I have always just made quesadillas by throwing ingredients on a tortilla in a pan.
I used chipotle cheddar and I think it made the quesadillas especially delicious!

I made these for my wife and we both absolutely loved it! The quesadillas were so delicious and very easy to make. The salsa on top was very refreshing and went great with the quesadillas. Will definetely make again.

Wow ... even my 7-
year-old devoured
these! I cut back a
bit on beans as
suggested, but
using my Foreman
grill probably made
that step
unnecessary (I
didn't have to
manually flip the
buggers). This will
become a staple in
our house.